A healthy recipe for Summer Rolls a great lunch or dinner recipe by nutritionist Jennifer Medhurst

Summer Rolls

August 9, 2022
Serves: 1 Cooks In: 10 mins
  1. Fill a shallow plate (or a pie pan or 9″ round cake tin) with an inch of water. Have another plate standing by ready at the side.
  2. Place one rice paper in the water and rotate it in the water for about 10 seconds. You want it with some tautness to it still not super floppy. If it doubt go for less time rather than more. Carefully lay it flat on the additional plate.
  3. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with your fillings. Sprinkle generously with the fresh herbs.
  4. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients. And don’t worry if it breaks you can just put this side plate down.
  5. To make the peanut sauce: In a small bowl, whisk together the ingredients.
  6. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal.


  • Rice paper roll wraps
  • Cucumber, sliced into batons
  • Mint, leaves no stem
  • Basil, leaves no stem
  • Carrots, sliced into batons
  • Avocado, sliced
  • Coriander, leaves no stem
  • Butter lettuce
  • Sesame seeds for topping


  • 2 tbsp peanut butter
  • 1/2 tbsp maple syrup or honey
  • 1/2 tbsp rice vinegar
  • 2 tbsp tamari or soy sauce
  • 1 lime, juiced
  • 1 thumb sized piece of ginger, grated